21 
DRY ALL FOOD THAT CAN BE DRIED 
slightly flaring toward the bottom, and with 
two ventilating holes in each of the four 
sides. The frame, which rests on this base, 
is made of strips of wood 1 or 1 inches wide. 
Fig. 8. Home-made drier of galvanized iron, 
for use on stove. 
Wooden strips, 1 yi inches wide, and 3 inches 
apart, serve to brace the sides and furnish 
supports for the trays. 
In a Drier of the dimensions given there 
is room for eight trays. The sides, top and 
back are of galvanized iron or tin sheets, 
tacked to the framework, although thin 
Fig, 9. Home-made drier with swinging crane. 
strips of wood may be used instead of the 
metal. Small hinges and thumb-latch are 
provided for the door. Galvanized sheet 
iron, with numerous small holes in it, is 
used for making the bottom of the Drier. 
To prevent direct heat from coming in con- 
tact with the product, and also to distribute 
the heat by radiation, a piece of galvanized 
sheet iron is placed 2 inches above the bot- 
tom. This piece is 3 inches shorter and 3 
inches narrower than the bottom and rests 
on two wires fastened to the sides. 
The trays are made of wooden frames of 
1-inch strips, to which is tacked galvanized 
wire screen. Each tray should be 3 inches 
shorter than the Drier and enough narrower 
to allow it to slide easily on the supports in 
being put in or taken out. 
In placing the trays in the Drier push the 
lower one back as far as it will go, leaving 
a 3-inch space in front. Place the next tray 
even with the front, leaving the space at 
the back. Alternate all the trays in this 
way, to facilitate the circulation of the 
heated air. It is well to have a ventilating 
opening, 6 by 2 inches, in the top of the 
Drier to discharge 
moisture. The 
trays should be 
shifted during the 
drying process, to 
procure uniform- 
ity of drying. 
One of the sim- 
plest forms of 
homemade Drier FlG * 10 * CommerciaI drier ‘ 
is a tray with bottom of galvanized wire 
screen, suspended over stove or range, as 
shown in Fig. 12. 
Commercial Driers 
Cookstove Driers are in the market in 
several types. One of these, shown in Fig, 
7, has a series of trays in a framework, 
forming a compartment. This is placed on 
top of the stove. A similar drier is shown 
in Fig. 10. Another, shown in Fig. 6, 
is a shallow metal box to be filled with 
water, and so constructed that one end may 
rest on the back of the stove and the other on 
a prop reaching to the floor, or it may be 
suspended over a lamp. 
Commercial Driers having their own fur- 
naces may be bought at prices ranging from 
$24 to $120. This type is pictured in Fig. 
11. Some of these, in the smaller sizes, may 
be bought without furnaces, and used on the 
top of the kitchen stove, as Fig. 7. The cost 
is from $16 upwards. 
AIR-BLAST — ELECTRIC FAN 
The use of an electric fan is an effective 
means of Drying. Fig. 15 shows how this 
household article is used. A motor fan run 
by kerosene or alcohol serves the same pur- 
pose. Sliced vegetables or fruits are placed 
on trays and the fan placed close to one end 
of the box holding the trays, with the current 
